When selecting yams, choose ones weighing roughly 8 ounces each. Prick each yam in several places with a fork, and place them on a baking sheet equal intervals apart. Cook the yams, making sure that they are soft before removing them from the oven. Meanwhile, heat the oils, garlic (whole) and saffron until the garlic softens. Turn off the heat, remove the garlic, and mash it with the back of a knife, salting it slightly.

In one pan, place the egg yolks, juice of the lemon, 1/2 teaspoon of salt and 1/2 tablespoon of water. Place it over a second pan that you've filled with about two inches of water. Without letting the pans touch, simmer the water, turn off the heat and whisk the egg mixture until slightly thickened. Remove that pan to the side and gradually introduce the saffron-infused oil to the egg mixture using a hand mixer or food processor. Once creamy, add the mashed and minced garlic and some salt, and refrigerate it.

After the yams finish cooking, cool them a few minutes, split them, and top with the chilled, saffron-garlic aioli.